Books  Physical Sciences  Chemistry 

Antinutrients and Phytochemicals in Food

Series: ACS Symposium Series Volume: 662

Edited By: Fereidoon Shahidi

334 pages, Figs, tabs

American Chemical Society

Hardback | Jan 1997 | #115535 | ISBN: 0841234981
Availability: Usually dispatched within 2-3 weeks Details
NHBS Price: £88.00 $108/€99 approx

About this book

This book examines the potential health benefits of low levels of antinutrients in food processing and functional foods, and reviews the potential health risk at high levels. The authors identify and classify various foods as sources of phytochemicals while considering their anticarcinogenic and antimutagenic potentials. This volume will be a valuable resource for food scientists, technologists, and nutritionists, and for researchers in biotechnology and medicinal chemistry.

Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry of the American Chemical Society . . . Antinutrients are present in different amounts in practically all plant foods. Antinutrients and their breakdown products have a deleterious effect on the absorption of different nutrients and micronutrients, which determines the healthy functions of body organs. Besides this undesirable effect, beneficent influence, especially when they are taken in small amounts is manifested. . . . It was observed the low incidence of pancreatic carcinoma in the population with a high intake of soybean-based food which contains protease inhibitors. The high anticholesteremic activity of saponins, etc. was also established. These topics were presented and discussed in detail . . . in the 18 papers included in this volume. I have remarked in each contribution a rich up-to-date bibliography. The volume is completed by author and subject indexes.--Cellulose Chemistry and Technology


1. Beneficial Health Effects and Drawbacks of Antinutrients and Phytochemicals in Foods: An Overview; 2. Protease and *a-Amylase Inhibitors of Higher Plants; 3. Plant Lectins: Properties, Nutritional Significance, and Function; 4. Antinutritional and Allergenic Proteins; 5. Potato Polyphenols: Role in the Plant and in the Diet; 6. Potato Glycoalkaloids: Chemical, Analytical, and Biochemical Perspectives; 7. Biological Activities of Potato Glycoalkaloids; 8. *a-Galactosides of Sucrose in Foods: Composition, Flatulence-Causing Effects, and Removal; 9. Glucosinolates in Brassica Oilseeds: Processing Effects and Extraction; 10. Cyanogenic Glycosides of Flaxseeds; 11. Nutritional Implications of Canola Condensed Tannins; 12. Methods for Determination of Condensed and Hydrolyzable Tannins; 13. Lawsone: Phenolic of Henna and Its Potential Use in Protein-Rich Foods and Staining; 14. Anticarcinogenic Activities of Polyphenols in Foods and Herbs; 15. Chemiluminescence of Catechins and Soybean Saponins in the Presence of Active Oxygen Species; 16. Phytoestrogens and Lignans: Effects on Reproduction and Chronic Disease; 17. Interactions and Biological Effects of Phytic Acid; 18. Anticarcinogenic Effects of Saponins and Phytosterols

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